Yogurt has been a cherished medicinal “super food” in the Middle Eastern and Central Asian lands since the dawn of civilization. Only lately has its image as a life-extender taken hold. Some call it “the miracle milk product”; others “a mystery food”; while the romantics call it “the elixir of life.”
SERVES: 4
PREP TIME: 30 minutes
COOKING TIME: 35 minutes
INGREDIENTS:
- 1 lb (500 g) lean ground beef
- 1 onion, minced or grated
- 2 cups (100 g) finely chopped fresh parsley
- 1/4 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon Arabian Gulf Spice Mix (Baharat)
- Generous pinch of ground red pepper (cayenne)
- 1 cup (250 g) store-bought or Homemade Plain Yogurt
- 2 cloves garlic, crushed to a paste
- 4 tablespoons extra-virgin olive oil
INSTRUCTIONS:
- Thoroughly mix together the meat, onion, parsley, cumin, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, coriander, Arabian Gulf Spice Mix, and ground red pepper in a mixing bowl. Shape the mixture into small walnut-size meatballs and set aside.
- Whisk the yogurt, the remaining salt and black pepper, and the garlic in another mixing bowl. Refrigerate until ready to use.
- Heat the oil in a medium skillet with a lid over medium heat. Add the meatballs, cover, and reduce the heat to low. Cook for 30 minutes, gently stirring a number of times and adding a little more oil if needed.
- Arrange the meatballs on a serving platter and spread the yogurt mixture on top. Serve immediately.
